
Ingredients
- 16 Oz. of Dry Corn Bread Mix
- 2 Tablespoons of Butter
- 3 Stocks of Celery, Chopped
- 1 Onion, Diced
- 2 Cups of Chicken Stock
- 2 Tablespoons of Dried Sage
- Salt & Pepper to taste
Steps
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Make the cornbread according to the instructions on the box.
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When the cornbread is done, let it cool.
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Put the butter on the griddle.
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Add the onions and celery and cook until they start to get soft.
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Add all the cornbread and use a metal spatula to roughly chop it up.
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Add the chicken stock about ½ cup at a time to let the corn bread absorb it.
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Add the sage and salt and pepper to taste. Continue to cook the stuffing until it starts to brown.